Dried Bolete Mushrooms
Bolete Mushrooms belong to a family of mushrooms that are closely related to porcini. They boast an appearance, flavor profile and texture very similar to the prized Italian variety.
Suggested uses
Basic prep
Our Bolete Mushrooms are collected from wild locations and may contain small stones or pebbles trapped within them. Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place mushrooms in a heatproof bowl and cover with boiling water. Soak until softened, typically 25 to 30 minutes, stirring occasionally to help dislodge any trapped stones. Remove from water, and examine a second time. Strain and save the highly flavorful soaking liquid to add back into the recipe.
Ingredients
bolete mushrooms.
The Bolete Mushroom (Boletus edulis) is a highly regarded variety of wild mushroom that grows in a symbiotic relationship with pine trees. It can be found all over the world, in any environment hospitable to pine trees. Closely related to the prized Italian porcini, the bolete’s potent, earthy flavor and meaty texture closely resembles that of its more expensive cousin, and can be substituted in recipes that call for porcinis with good results. Bolete Mushrooms are among the most highly aromatic and flavorful of all commercially cultivated mushrooms.
When fresh, Bolete Mushrooms can be differentiated from porcinis by examining the underside of the cap. Boletes have a fine, sponge-like network of tubes, whereas porcinis have gills.
Classic recipe
Creamy Tomato Penne with Bolete Mushrooms and Asparagus
Bolete mushrooms are often used as a substitute for porcinis in traditional Italian recipes, as they have a very similar look and flavor. In this simple pasta dish, they add depth of flavor and a meaty texture to a fresh tomato cream sauce.
